Amatriciana vs. Carbonara — What's the Difference?

Being or served with a sauce of tomatoes, pancetta or bacon, and often flakes of red pepper. Usually follows the noun

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century.The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

Amatriciana sauce.

Being or served with a sauce of eggs, minced bacon or ham, grated cheese, and seasonings

A traditional Italian pasta sauce based on guanciale, pecorino, and tomato.

Carbonara sauce.

A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.

(by extension) A spaghetti dish made using such a sauce.

A spaghetti dish made using a similar sauce made from a different type of cured pork than guanciale (such as bacon, pancetta, lardons, gammon or ham).

Sauce for pasta; contains eggs and bacon or ham and grated cheese